Tuesday, 12 June 2012

Thai Coconut and Coriander Soup with Courgettes and Mussels

Over the weekend, I made a joint birthday lunch at my sister Roxanne's house for her and our mum, Mrs Ribeye Sr; and the rest of our family were in attendance to shower them with gifts and love. It was a fantastic day.

Because it was a lunch do, and my stepfather Stefano was taking my mum out for a birthday dinner in the evening, I decided to cook a fairly light fish-centric meal, consisting of this soup as a starter, followed by my Pan-Fried Salmon in a Mushroom Cream Sauce (recipe to follow soon click on the link!) as a main course. 

The 'eating light' plan got buggered-up though when Roxanne presented a chocolate birthday cake, jam doughnuts and assorted sweets to the table as dessert. As a token gesture, she also brought to the table a large platter of assorted fresh berries and grapes - it was barely given the time of day.

Neither my stepfather, nor my eight year old nephew Rocky can stand too much spice, so I decided to adapt a Thai green curry recipe, but take out the curry part, or at least the chilli, to make this soup. The result was amazing. A fragrant coconut broth which can be used as a soup base for almost any garnish ingredient. I chose cooked and shelled mussel meats, which are delicious and cheap to buy, together with courgettes, which add a welcome vegetable-y accompaniment to the shellfish.

Of course, Roxanne and I piled on the chillies ourselves after the soup was served. The Ribeye family are total chilli-heads - and I'm sure Rocky will follow suit once he is a year or two older.

You could make this soup with chunks of chicken, king prawns, or even butternut squash, instead of the mussels/courgettes if you fancy; but you must try this combination. It really went down a treat. 

Cooked mussel meats to buy from the local supermarket are about £1 per three generous servings, for a starter. Using these ingredients, I managed to keep the cost down to a very reasonable £1.25 per serving. Even if you used lobster meat instead of mussels, I reckon you'd still be under your Potless budget.

Serves 4


1 portion of Thai Green Curry Paste - but omit the chillies, if you like
2 tablespoons of olive or sunflower oil
1.5 litres of chicken stock
1 x 400g tin of coconut milk
2 large courgettes, cut into 1cm dice
300g cooked and shelled mussel meats
Pinches of salt and pepper
Fresh basil, to serve
Fresh chillies, finely cut into rings, to serve

Fry the Thai paste with half of the oil until fragrant, and add the chicken stock. Simmer for 20 minutes and add the coconut milk, and simmer again for a further 20 minutes. Sieve the soup to remove the paste ingredients and return to the hob. In the meantime, fry the courgettes in the remaining half of the oil, until soft and translucent, and add them to the soup with the mussels. Season to taste. Heat the soup through for a further 5 minutes to warm up the mussels without overcooking them, and serve with the basil leaves and fresh chilli rings as a garnish.

No comments:

Post a Comment

Hi, looking forward to getting your ideas, suggestions and recipes here at Potless Towers. Leave a comment and we'll get straight back to you.